Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, zest and halve the lemon. Chop the tomato into small 1cm pieces.

Peel and grate the garlic (or use a garlic press).

Trim the baby gem, halve lengthways, then thinly slice.

Pat the cod dry with kitchen paper. When the potatoes have 15 mins left, lay the cod onto a lined baking tray. 

Drizzle with oil, sprinkle over the lemon & herb seasoning and season with salt.

Bake the fish on the middle shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, when the fish is almost ready, heat the olive oil for the salsa (see pantry for amount) in a small frying pan on medium heat. 

Once hot, add the tomato chunks and cook until just warmed through, 1-2 mins.

Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.

Taste and season again if needed, then remove from the heat.

When everything's ready, transfer the cod to your plates and spoon over the warm tomato salsa. Drizzle the pesto over the fish and salsa.

Serve with the rosemary potatoes and baby gem alongside. Drizzle the balsamic glaze and oil over the leaves.